Raw Mint Brownies

Recipes ― 27. 5. 2014

What is incredibly chewy, minty and it’s not bubblegum? It’s a a delicious Raw Mint Brownie!

For many brownies are the perfect treat. They are dense, sweet and comforting.Below you will find a brownie recipe. The recipe is raw, vegan and gluten free and all are made with whole-natural ingredients to create healthy brownies.

If you are going to have a brownie as a treat why not make it in the most natural, healthy way, right?

Base

1 cup gluten free oats

1/2 cup flax seeds

1/2 cup shredded coconut

2 Tbsp cacao powder

5 Tbsp date paste (blend 10 dates (soaked in water for 20 min) with a bit of water until you get a smooth paste)

Mint Cream

1/2 cup fresh mint

1/2 cup matcha tea (for colour, you can use spinach instead as well)

1 cup cashews (soaked of minimum of 3 hours)

1/2 cup rice malt syrup (or any liquid sweetener)

1/2 cup coconut milk (or any other)

pinch of vanilla and salt

Chocolate Cream

1/2 cup cocoa powder

1/4 cup coconut oil (melted)

5 Tbsp maple syrup

2 Tbsp almond butter (otional)

pinch of salt

OR (not raw, but still amazing)

260ml coconut cream

220g dark (85% or 90% cocoa) chocolate

1/2 teaspoon vanilla bean powder

1 tablespoon rice malt syrup

For the Base add the oats and flaxseeds into a high speed blender. Blend until you get a fine flour. Add the rest of the ingredients and blend until you get a thick base. If your blender isn’t strong enough, just mix it with your hands. Put the mixture into 8 inch cake tin and flatten.

For the Mint Cream blend every ingredient together until you get a smooth minty cream. Pour the mixture on top of the crust in the cake tin and put it in the freezer for about 1 hour.

Meanwhile make the Chocolate Cream. If you choose the first option – blend together all the ingredients until you get a smooth cream. Add more cocoa powder if it’s to liquidy. Pour over your brownies and let it set in the fridge.

or

Heat the coconut cream, rice malt syrup and vanilla powder in a saucepan until it simmers. Then pour into a mixing bowl, holding about 3 tablespoons back in the pan for emergency use later, if needed. Add chocolate, whisking it through until silky and melted. If the fats separate and your cream develops a chocolate cottage cheese appearance, just add that additional coconut cream you saved, whisking swiftly to bring it all back together. Once silky, pour over your dessert and let it set in the fridge until the cream hardens.